Start by washing the zucchinis thoroughly and patting them dry, ensuring they're firm and glossy with a deep green color.
Using a sharp knife and a spoon, carefully cut each zucchini in half lengthwise and scoop out the flesh, leaving about a ¼-inch border to keep the shell sturdy.
Pat the zucchini shells dry with a paper towel to remove excess moisture, which helps prevent steaming during grilling.
In a small bowl, mix the olive oil with minced garlic, then brush this mixture generously over the cut sides of the zucchini shells, ensuring they are well coated.
Sprinkle salt and freshly cracked black pepper over the oiled zucchini and set them aside for about 5 minutes to let the flavors meld.
Preheat your grill to medium-high heat, and then place the zucchini halves cut-side down on the grill grates.
Grill the zucchini for about 3-4 minutes until they develop nice grill marks and start to soften, then flip them over carefully.
Continue grilling for another 3-4 minutes until the flesh is slightly tender and the edges are crispy and smoky.
Remove the zucchini from the grill and let them cool slightly before filling. Inside, spoon some of the scooped flesh and mix it with feta cheese and chopped herbs, then squeeze lemon juice over the mixture.
Stuff the grilled shells with the prepared filling, pressing gently to pack it in, then return to the grill for an additional 2 minutes to warm through and meld flavors.
Serve the zucchini boats hot, garnished with extra herbs and a squeeze of fresh lemon for a bright finishing touch.
